Pasta con Mollica

Pasta con Mollica

Serves 4

Heat olive oil in a pan. When the oil is hot, add crushed garlic and the anchovies. Once the garlic is aromatic, add the breadcrumbs and toast them for 2 hours, stirring frequently.

Once the breadcrumbs are toasted, add oregano, salt, pepper and fennel.


Boil the water and cook the spaghetti until it is al dente.

While the pasta is cooking, heat the olive oil in a pan and add anchovies and garlic. Once the garlic is cooked, add sultanas, pine nuts and cherry tomatoes along with a spoonful of water from the pasta pot.

Once the pasta is cooked, drain the pasta and add it to the sultana, pine nut and cherry tomato pan. Add most of the breadcrumb mixture to the pasta and stir to combine.

To Serve

Divide the pasta between 4 plates and garnish with reserved breadcrumb mixture and extra fennel.

CHEF’S TIP: Don’t toast the breadcrumbs too far in advance or they will lose their crispiness.

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